Description
A copycat recipe of Panera Bread's Vegan Black Bean Soup, using an Instant Pot. Cooks in just 30 minutes!
Ingredients
Scale
- 1 red onion (finely diced)
- 2 ribs celery (finely diced)
- 1/2 red bell pepper (finely diced)
- 4-5 cloves garlic (finely minced)
- 2 tsp Mexican oregano
- 2 tsp McCormick's chili powder
- 1-2 tsp ground cumin
- 1/2 tsp ground pepper
- 2 cups low sodium vegetable broth
- 2 cups water
- 2 cups dried black beans
- 1 can Rotel tomatoes & green chiles (10oz)
Instructions
- Finely chop onion, celery, and bell pepper and add to Instant Pot. Saute veggies using SAUTE MODE using a splash of water or veggie broth to prevent sticking.
- Stir in garlic & spices and simmer just until they become aromatic. About 15-20 seconds.
- Press KEEP WARM to stop the saute mode and remove the heat.
- Slowly add the vegetable broth and water and stir well.
- Rinse 2 cups of dried black beans, removing any debris, and add to pot. Stir to mix.
- Pour the Rotel tomatoes into the CENTER of the soup and DO NOT STIR.
- Attach lid, make sure vent is set to SEALING, and set timer for MANUAL MODE for 30 minutes.
- Allow to naturally vent for 10 minutes before CAREFULLY releasing whatever steam is left (I use a wooden spoon handle)
- Remove 2 cups of the beans & veggies and blend until smooth. Add back into the soup and stir.
- Garnish with chopped green onion, cilantro, salsa, lime wedges, or even my Green Chile Sour Cream if desired.
Notes
Keywords: black bean soup